Tenute Orestiadi, born in 2008 in the heart of the Belice Valley, in Gibellina, Sicily, where perfumes and Mediterranean colors intertwine with myth and art. After the 1968 Belice earthquake, the entire valley became the center of cultural exchange and dialogue for the Mediterranean area, transforming the arduous times into energy after a historically and economically complex moment. The fil rouge of the reconstruction is the close connection between agriculture and art, which becomes an identifying feature of the company. In 2018, Tenute Orestiadi started a collaboration with La Gelsomina, located on mount Etna, thanks to the sharing of the same values and the same love for the territory. The Molino a Vento Nerello Mascalese Rosato from Tenute Orestiadi is not one you see every day. This interesting rose is produced from Nerello Mascalese grapes. Is rich and fresh fragrance hints at red fruits. The Nerello Mascalese demonstrates elegance on the palate with good acidity and appealing pleasantness.

Saint Max Rosé is named after Saint Maximin d'Aix, the legendary first bishop of Aix-en-Provence from the 1st century AD. According to the legend, he was the steward of the family of Mary Magdalene and her brother Lazarus and sister Mary at Bethany. Around the year AD43 he fled the Holy Land with them in a rudderless and sail-less boat. Miraculously they survived to land at Saintes-Maries-de-la-Mer, in the Camargue near Arles. After landing in the Camargue, Mary Magdalene and Maximin began to convert the local people in Marseille and Aix-en-Provence. came to Marseille and converted the local people. Later in life, according to the founding legend, Mary Magdalene retired to a cave in the Sainte-Baume mountains until, on her last day she came to Maximin so that he could give her communion and arrange her burial. Her sarcophagus is now at the Basilica of St Mary Magdalene at Saint-Maximin-la-Sainte-Baume, the town named after Maximin. Today Saint Maximin is the patron saint of the diocese of Aix. The vineyards are located in the inner valley of the Cuers plain, on the foothills of the Massif des Maures, and on the arçois inland country at the foot of these same mountains. Saint Max Provence Rose 2020 is whole-bunch pressed with short skin contact to ensure a pale and bright hue as well as an intense aromatic expression. In order to preserve the natural acidity and freshness of the wine’s aromas, the malolactic fermentation is not processed. Aging on fine lees in tanks for 3 months before early bottling. Pale pink colour, intense citrusy grapefruit and peach notes and a delicate, intense mid-palate. Ideal as an aperitif or with light seafood dishes or fresh prawns.

Excuse My French Rose is a classic french rosé; pale and dry with flavours of red summer berries, a soft & textural mouthfeel, and a crisp elegant finish. Direct pressing. Important racking of the must in order to obtain very clear juice. The juice is then vinified like a white wine and fermented at low temperatures (15°C). No malolactic fermentation to retain freshness.

APPEARANCE: Light peach colour. AROMA: Delicate, elegant nose dominated by floral notes which evolve towards citrus fruit and vine peach after a few swirls of the glass. PALATE: The palate offers a fresh and lively attack followed by aromas of grapefruit which intermingle harmoniously with notes of white stone fruit. The palate is soft, well-structured and refined, resulting from a subtle balance of finesse and tension.

The name 11 MINUTES refers to the durationof the skin contact, the pressing of the grapes: the full load of grapes is very softly pressed. It is ideal as an aperitif and as anaccompaniment to the most delicate dishes.

Neighbouring its capital Aigues-Mortes, Domaine Royal de Jarras offers a wealth of discovery. The “Vignoble des Sables” is planted on an island, which was long ago given the name of Isle de Stel. The place is loaded with history and tales of the knights who accompanied Saint Louis, King of France on his Crusades to the Holy Land. Domaine Royal de Jarras 2018 vintage has a nice brilliance and is pale grey in colour. The nose is intense with aromas of red berries and white peach followed by hints of citrus fruit. The palate is generous and ample with flavours of white flesh fruits, enhanced by a saline fish. Pair this wine with appetiser boards and Mediterranean dishes.

Located in the Macedon Ranges, 50 kilometers northwest of Melbourne, Bindi is a family property owned by the Dhillon family. Originally part of the larger grazing farm 'Bundaleer,' Bindi is a 170-hectare farm with 7 hectares dedicated to Chardonnay and Pinot Noir. The property also includes 15 hectares of managed plantation eucalypts for high-grade furniture timber, while the remaining land is preserved as remnant bushland and important indigenous grasslands. At Bindi, the vineyard is the primary focus of their endeavours. The winemaking philosophy is centred around seeking balance and purity in the expression of the various individual vineyard sites and this philosophy is applied to farming and conservation at Bindi to preserve natural harmony. The Bindi labels featured under the 'wine styles' link provide insight into the people and places that define their endeavour. The stories behind each label showcase the passion and dedication that goes into producing exceptional wines that reflect the unique terroir of the Macedon Ranges. With a commitment to balance, purity, and conservation, Bindi is a true reflection of the Dhillon family's love for the land and their craft. Michael Dhillon comes from a family with roots in Gisborne since 1853 and grew up on a farm in Bindi. He established a vineyard with Bill Dhillon in 1988 and now produces chardonnay and pinot with his family. Michael's winemaking journey began as an assistant to Stuart Anderson in 1991 and he assumed full responsibility in 1998. He gained experience in Europe, working with notable winemakers and visiting over 100 different domaines in Burgundy. Michael's connection to the land and experience have led him to produce exceptional wines. At Bindi, the winemaking process is carefully controlled to produce exceptional wines. Fermentations occur without the addition of yeast, yeast nutrient, or enzyme, allowing the natural flavors of the grapes to shine through. Unsettled Chardonnay juice is transferred directly to barrels, while reds are gently worked with delicate pressing and long lees aging in French barrels. The winemakers follow strict protocols with minimal racking, no fining and restricted filtration regimes to preserve the purity and integrity of the wine. These meticulous practices result in wines that are a true reflection of the terroir and the passion of the winemakers. This Grenache from Heathcote received a few hours skin contact while being gently pressed, fermented without the addition of yeast to dryness in old French barrels and spent five months maturing on yeast lees. It is a delicately coloured rosé, fresh and fragrant of roses, red currant and cranberry with a fresh, smooth, dry, textured palate. It balances the line of having enough mouthfeel and flavour without having too much. It's proven to be a pleasurable wine to make as the harvest date/ripeness is critical and the amount of pressing, mixture of barrels, amount of time on lees and number of barrels to go through malolactic are all impactful decisions. Delicious for the summer ahead..

Express Winemakers Grape Fields Forever 2021 is organically farmed Porongurup Pinot Noir with a backbone of skin-contact Semillon and Sauvignon Blanc. The final blend was a mixture of co-ferments and mono-varietal ferments, with a strong emphasis on the Pinot Noir. The palate is high energy with white strawberries, cherry juice and a little elderflower. Overall it's made for ultimate refreshment. Express Winemakers are about producing wines that are uniquely expressive of their origins. They currently lease and manage four small vineyards in the Mount Barker and Porongurup sub-regions of Western Australia’s Great Southern. The team feels that the cool climate and ancient decomposed granite soils of the Great Southern lends itself to low yielding vines producing high quality fruit, which is necessary to make expressive minimal intervention wines.